Roasted Asparagus with Bulgar Wheat & Lentils

🥘 Ingredients

• red onion 1
• sesame oil 2 tsp
• lentil verde 40 g
• vegetable stock 300 ml
• asparagus 80 g
• bulgar wheat 60 g
• lebanese spice ½ tsp
• tahini 10 g
• garlic 1 clove
• boiling water 1 tbsp
• black pepper
• chilli flakes

1. 1

   Finely chop red onion in sesame oil and fry on a high heat in a saucepan .
2. 2

   Once browned, add the lentil verde and vegetable stock . Once boiling, turn down the heat and leave to simmer for 10 minutes .
3. 3

   Meanwhile, chop asparagus , lightly coat in a little extra oil and place on a baking sheet in a pre-heated 180°C oven (or air frier) for 10 minutes .
4. 4

   Add the bulgar wheat and lebanese spice to the pan with the lentils and cook for a further 10 minutes , adding a little more water if it starts to stick.
5. 5

   Prepare the dressing by mixing tahini with garlic and boiling water until it reaches the same consistency.
6. 6

   Serve the bulgar wheat and lentils, applying the dressing and topping with the roast asparagus. Season with black pepper and chilli flakes as desired.